Gil-E-Firdaus Recipe (Creamy & Sweet Bottlegourd Pudding)

Lubna Karim
Gil-E-Firdaus Recipe (Creamy & Sweet Bottlegourd Pudding)
254 ratings.

The Gil-E-Firdaus Recipe is a simple milk pudding made with very simple ingredients like bottle gourd and condensed milk. For the first time when I had it at a wedding function, I could not even guess that this dessert had bottle gourd in it. The Gil-E-Firdaus is quite medley of kaddu ki aur chawal ki kheer. Gil-e-Firdaus is must in most of the Hyderabad wedding functions and also during family celebrations.

If you like milk desserts, you might also like

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  5. Angoori Rasmalai Recipe

Cuisine: Hyderabadi
Course: Dessert
Diet: Vegetarian
Prep in

20 M

Cooks in

45 M

Total in

65 M

Makes:

6 Servings

Ingredients

  • 1-1/2 liter Milk
  • 3/4 cup Bottle gourd (lauki) , grated
  • 3 tablespoon Sabudana (Tapioca Pearls)
  • 1/2 cup Basmati rice
  • 3 tablespoon Almond Meal (Badam Powder)
  • 1/4 tablespoon Cardamom Powder (Elaichi)
  • Saffron strands , a few
  • 1 tablespoon Vanilla Extract
  • 200 grams Condensed Milk
  • 1/2 tablespoon Slivered Almonds (Badam)
  • 2 tablespoon Ghee
  • 1 Edible Silver Foil/Leaf (Chandi Ka Vark)

How to make Gil-E-Firdaus Recipe (Creamy & Sweet Bottlegourd Pudding)

  1. To begin making the Gil-E-Firdaus Recipe (Creamy & Sweet Bottlegourd Pudding), wash and soak sago for 1 hour.

  2. Wash basmati rice with clean water and pat to dry. Spread rice on a clean muslin cloth for 30-40 minutes under fan and allow it to dry. Once the rice is dry, grind to coarse powder.

  3. In a heavy bottom cooking pan, add ghee and roast the slivered almonds. Once they turn light golden using a slotted spoon remove the almonds on to kitchen paper towel and set aside.

  4. In the same ghee add grated bottle gourd and on medium flame saute for 2-3 minutes until the bottle gourd begins to leave its liquids. At this stage add half of milk and 1-1/2 cups of water to bottle gourd and cook until bottle gourd is soft. 

  5. In another heavy bottom pan, add remaining milk, add the coarsely ground rice along with soaked sago and cook till done. Take care to keep stirring this mixture so it does not burn the bottom of the pan.

  6. To the sago and rice mixture, add condensed milk, cardamom powder, almond powder, vanilla essence and the boiled milk and bottle gourd mixture. Stir gently to combine all the ingredients well. 

  7. Cook on low flame and stir until everything combines together. Cook till you get kheer like consistency. If the mixture is getting too thick, then you can add 1/2 cup milk or water to give it a better consistency.

  8. Once done, turn off the heat and transfer the Gil-E-Firdaus  to a serving bowl. 

  9. Garnish the Gil-E-Firdaus with golden fried slivered almonds and edible silver leaf.

  10. The Gil-E-Firdaus (Creamy & Sweet Bottlegourd Pudding) taste best when served chilled.

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Last Modified On Wednesday, 28 December 2016 15:03
     
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